---
title: Pisto Manchego con Huevo (Spanish Vegetable Stew with a Fried Egg)
servings: 4
prep time: 15 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/pisto-con-huevo
---

Gather @canned tomato{1%can}.

Heat 3 tablespoons of the @olive oil{4%tbsp} in a large skillet and cook the @onion{1} over medium heat until soft, about 6 minutes. ~{6%minutes}

Add the @bell pepper{2} and cook until starting to soften, about 5 minutes. ~{5%minutes}

Stir in the @zucchini{400%g} and @garlic{2%clove}, season with @salt{}, and cook over low-medium heat, stirring occasionally, until the vegetables are tender, about 6 minutes. ~{6%minutes}

Stir in the crushed tomato and @bay leaf{1%leaf}; simmer uncovered until thick and jammy with no watery pool at the bottom, about 6 minutes. ~{6%minutes}

Discard the bay leaf, taste, and adjust the salt.

In a small pan, fry the eggs in the remaining olive oil until the whites are set and the yolks stay runny, about 3 minutes. ~{3%minutes}

Spoon the pisto into bowls, top each with a fried @egg{4}, and break the yolk into the vegetables at the table.